Category Archives: Stir-fry
[Hong Kong Recipe] Stir-fry Silver Pin Noodles with Pork, Mushroom, Egg and Mung bean sprouts
[Hong Kong Recipe] Stewed Beef Brisket with Tomato | Family Dishes
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Hong Kong Recipe : HAAKA Dumplings, Great!
Hong Kong Recipe : Stir-Fried Bitter Melon with Pork in Black Bean Sauce
Chinese Recipe : Stir-fried Celery with Chicken (Rev. 1)
Chinese Recipe : Stir-fried Mung Bean Sprouts with Egg Strip
Chinese Recipe:Braised Soy bean Sprouts with Bean Curd Stick, Black Fungus and Fermented Bean Curd
Chinese Recipe : Stir-fry Swiss Chard (Pig’s Vegetable, a common name in Chinese)
Chinese Recipe : Stir-fry Swiss Chard (Pig’s Vegetable, a common name in Chinese)
Home Cooking Recipe：Portuguese Chicken
| Potato | 900g |
| Carrot | 400g |
| Chicken | 1 whole (about 1.9kg) |
| Ginger | few slices |
| Celery | 200g |
| Onion | 1 piece |
| Turmeric Powder | 3 tbsp |
| curry powder | 1 tbsp |
| Oil | 2 tbsp |
| Water | |
| Sugar | 2 tsp |
| Salt | 1 tsp |
| Evaporated Milk | about 400g |
| Coconut Milk | about 300ml |
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1.Potato：900g，peel and cut it into pieces
Then, soak it in water for a while, prevent the surface colour turn black.
Set it aside for later use
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2.Carrot (about 400 g)，peel and cut it into pieces
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3. Chicken : 1 Whole. Remove Chicken skin (if keep the skin, very oily sauce finally).
rinse it. Then, cut it into pieces.
this is kidney and liver , remove the attached fat
4.prepare few slices of Ginger
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5. Celery：about 200g，Tear old veins off the celery. cut it into lengths.
cut Onion into pieces
6. Prepare 3 tbsp of Turmeric Powder. 1 tbsp of curry powder
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7. heat 2 tbsp of oil. stir-fry Celery, Onion and Ginger. after 1 minute, add Turmeric Powder and Curry Powder. Mix it.
Add Chicken, mix it. after half minute, add 1/2 cup of water, mix it
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8. add 2 tsp of Sugar, mix it. Add Carrot.
add 1/2 cup of water, mix it. after half minute, add 1 tsp of Salt
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9. transfer all ingredients to a pot for braising.
don’t waste the sauce in wok, let the sauce stained on potato, then, transfer it to pot
add 3 cups of water. Bring water to boil over high heat. Then, turn the heat to slow. Braise it for half hour
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10. after half hour, add Evaporated Milk (about 400g). add Coconut Milk (about 300ml).
mix it well, then cover it and bring it to boil.
Then, taste it, add more salt if necessary (1/2 tsp of salt is added here)
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11. cover it, keep it boiling for 5 mins more over slow heat. Serve!
…(some sauce will be absorbed after the heat turn off)..
Chinese Recipe: Stewed Beef Brisket with Tomato
| Beef Brisket + Beef Brisket with Tendon | 1.2kg, 600g each |
| Ginger | 5 slices |
| Garlic | 2 cloves |
| Onion | 1 piece |
| Celery | 200g |
| Red Wine | 4 tbsp |
| Rock Sugar | 40g |
| Carrot | about 600g |
| Tomato | 200g |
| Potato |
600g |
| Salt | 1tsp |
| Water |
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1. Beef Brisket + Beef Brisket with Tendon ,600g each
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2. transfer beef Brisket into boiling water for 5 mins. After 5 mins, rinse it, let it cool down, cut it into pieces
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3. pound few slices of Ginger. pound two cloves of Garlic. cut one Onion into pieces
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4.Celery：about 200g，Tear old veins off the celery, cut it into lengths.
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5. heat 3 tbsp of Oil over medium heat, saute Ginger,Garlic,Onion and Celery. after 1 minute, add Beef Brisket. switch heat to high.
add 2 tbsp of Red Wine, mix it. after half minute, transfer all ingredients to a pot for braising
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6. add 40 g of Rock Sugar, add water until water level reach the top
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7. 2 pcs of Carrot (about 600 g)，peel and cut it into pieces
transfer it to the pot
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8. halve the tomatos (200g).Transfer it to the pot
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9. Bring water to boil over high heat. Then, turn the heat to slow and stew for One hour
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10. Potato：600g，peel and cut it into pieces
Then, soak it in water for a while, prevent the surface colour turn black.
Set it aside for later use
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11. after 1 hour, add the potato. Mix it. Add 1 tsp of Salt, mix it
Cover it and cook for 15 mins
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12. after 15 mins, add 2 tbsp of Red Wine.
mix it well, cover it and cook for 10 mins more
Chinese Recipe : Braised Bean Curd with Pork
| Bean Curd (for pan-fry) | 3pcs (about 600g) |
| Chinese Celery | about 60g |
| Chinese Mushroom | 30g |
| Bamboo Shoots | 1.2kg |
| Pork | 150g |
| Garlic | 1 clove |
| Corn Starch | 1 tsp |
| Water | |
| Salt | |
| Oil | |
| – Ingredients for Sauce – | |
| Oyster Sauce | 1 tbsp |
| Dark Soy Sauce | 1/2 tbsp |
| Water | 1/2 cup |
| – Seasoning for Pork – | |
| Oil | 1/2 tbsp |
| Sugar | 1/2 tsp |
| Corn Starch | 1 tsp |
| Light Soy Sauce | 1/2 tbsp |
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1. Bean Curd (for pan-fry) : 3 pcs (about 600g). Cut it into big pieces.
Soak the Bean Curd in salted water for 30 mins. (will result in a better crust ). After 30 mins, drain
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2. Chinese Celery，remove the leaf. Cut it into sections, about 60g
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3.Chinese mushroom : 30g. Rinse it. Soak it to soft.
cut the Chinese Mushroom into halves
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4. Bamboo Shoots : 1.2kg，peel it
remove the outer layer
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5. Put the Bamboo Shoots into water, add 1 tsp of Salt. Bring water to boil. Then, switch heat to slow. Cook it for 30mins. After 30mins, dish it up and soak it in water.
Slice it after it comes to room temperature
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6. Pork : 150g, slice it.
Seasoning：add 1/2 tbsp of oil, 1/2 tsp of Sugar, 1 tsp of Corn Starch, 1/2 tbsp of Light Soy Sauce, mix it
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7. heat 2 tbsp of oil over medium heat. Pan-fry the Bean curd to brown colour by non-stick pan. Add some oil when necessary.
Dish it up when the colour of Bean Curd is changed to brown
8. Prepare the sauce：1 tbsp of Oyster Sauce, 1/2 tbsp of Dark Soy Sauce, 1/2 cup of water, mix it
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8. heat 1 tbsp of oil, saute a pounded Garlic, add and stir-fry the pork,
when the pork colour is changed, add 1/3 cup of water, after half minute, dish it up and set aside
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9. add the sauce to the hot wok, add Chinese mushroom and Bamboo Shoots,
add 2 cup of waters, cover it, bring sauce to boil
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10. add the Bean Curd and Pork,
Cover it again and cook for 6 mins.
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11.mix 1 tsp of Corn Starch with 1 tbsp of water
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12. after 6 mins,add the Chinese Celery. Mix it Gently. after half minute, stir and add the corn starch water.
stir until the sauce thicken, Serve!
Chinese Recipe : Sweet and Sour Fried Sparerib
| Sparerib | 600g |
| Salt | 1/2 tsp |
| Sugar | 1/2 tsp |
| Egg White | 1/2 egg |
| Water | 1 tbsp |
| Plain Flour | 70 g |
| Oil | |
| Onion | 1 piece |
| Belt Pepper | 2 pcs |
| Pine-apple | 300g |
| Salt | 1/4 tsp |
| Hot Water | 1/3 cup |
| －Ingredient of Sour Sauce－ | |
| Lemon Juice | 150ml |
| Slab Sugar | 2pcs／about 200g |
| Water | 70ml |
| Onion | 1 piece |
| Oil | 1 tbsp |
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1. prepare Lemon Juice 150ml
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2. Slab Sugar : 2pcs / about 200g, cut it into small pieces
3. add 70 ml of water, add 150ml of Lemon Juice, mix it
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3. Onion : 1piece, cut it into strips. Add 1 tbsp of Oil, saute Onion over medium heat
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4. after 1 minute, add the sour sauce, after 2 mins, remove the onion,
cook until the sauce thicken, dish it up
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5. Sparerib：600g, add 1/2 tsp of Salt, 1/2 tsp of Sugar, mix it. add 1/2 egg white, mix it.
Because of too dry, add 1 tbsp of water, mix it
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6. add about 70 g of plain flour, mix it
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7. heat the oil. Then, deep-fry the spareribs over medium heat, dish it up when the spareribs colour is changed to golden brown
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8. Bell Pepper：2pcs. Rinse, remove the core, cut it into pieces
Onion 1 piece, cut it into pieces
9.Pineapple：300g
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10. heat 1 tbsp of Oil over medium heat, saute the Onion. Then, add the Bell Pepper, 1/4 tsp of Salt, mix it
after half minute, add 1/3 cup of hot Water, mix it.
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11. after 1 minute, add the Spareribs, add about 3 tbsp of Sour Sauce, mix it.
add Pineapple, mix it. After 1 minute, Serve!
Chinese recipe : Stir-fried Seafood and Pork with Cashew
| Water Chestnut | about 7 pcs |
| Salted & Dried Radish | 50g |
| Pork(Pork Jowl is used here) | 300g |
| Garlic | 1 clove |
| Celery | about 200g |
| Bell Pepper | 2pcs |
| Onion | half piece |
| Cashew | 150g |
| Shrimp | 150g |
| Salt | |
| Sugar | |
| Water | |
| Oil |
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1. Water Chestnut : about 7 pcs, peel and rinse. Dice the Water Chestnut
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2. Salted & Dried Radish : 50g，dice it
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3. Pork(Pork Jowl is used here)，about 300g, remove the fat
Dice the pork
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4. Pound a Garlic
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5. Celery：about 200g，Tear old veins off the celery, cut it into lengths.
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6. Bell Pepper：2pcs. Rinse, remove the core, cut it into pieces
Onion 1/2 piece, cut it into pieces
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7. Cashew：150g, heat the oil. deep fry the Cashew
deep fry the Cashew until the color is changed to light brown, dish it up and set aside. Cool down the Cashews. They will become crispy.
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8. Shrimp (150g), remove the head, shell and intestine.
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9. Soak the Shrimp in water with 1 tsp of Salt for 5 mins
(for making the shrimp more crispy)
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10. after 5 mins, wash the Shrimp. Then, drain and set it aside.
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11. heat the oil over medium heat, saute the Onion, after half minute, add the Bell Pepper, mix it.
add 1/2 tsp of Salt. Mix it. add 1/3 cup of Water during stir-frying. Then, dish it up and set aside
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12. heat 2 tbsp of Oil, Saute the Garlic, add the Pork,
after the pork colour is changed, add the Shrimp. after half minute,add Celery, mix it
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13. add 1/2 tsp of Salt, mix it. Add Water Chestnut , Salted and dried Raddish.
after half minute, add 1 tbsp of water, add 1/2 tsp of Sugar, mix it
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14. add the Bell Pepper, remove the Bell Pepper sauce (this sauce is quite salty), add the Cashew
mix it well, Serve!
Chinese Recipe : Stir-fried Cucumber with Black Fungi and Pork
| Cucumber | 600g |
| Black Fungi | 20g |
| Pork(Pork collar meat) | 200g |
| Seasoning－for Pork | |
| Oil | 1 tbsp |
| Sugar | 1/2 tsp |
| Corn Starch | 1 tsp |
| Light Soy Sauce | 1/2 tbsp |
| Ingredient－for stir-fry the Cucumber | |
| Oil | 1 tbsp |
| Ginger | 1 slice |
| Garlic | 1 clove |
| Salt | 1/2 tsp |
| Water | 1/2 cup |
| Ingredient－for Stir-fry the Pork | |
| Oil | 1 tbsp |
| Garlic | 1 clove |
| Salt | 1/4 tsp |
| Light Soy Sauce | 1/2 tbsp |
| Water | 1/3 cup |
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1. Cucumber : 600 g, peel the Cucumber partialy (peel it partialy cause more crispy)
Remove both ends, cut it into halfs, remove the core
slice it after wash
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2. Black Fungi : 20g, Soak Black Fungi to soft. (about 20 mins)
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3. after 20 mins, put Black Fungi into boiling water and boil for 5 mins,
after 5 mins, rinse the Black Fungi, if the size of Black Fungi is too large, separate it.
(..Must soak Black Fungi to soft, then boil it and wash it..)
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4. pound a slice of Ginger, pound 2 Garlic
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5. slice the Pork (Pork collar meat)：200g
add 1 tbsp of Oil, 1/2 tsp of Sugar, 1 tsp of Corn starch, 1/2 tbsp of Light Soy sauce, Mix it well.
add some water if the pork is too dry. (about 1 tsp of water is added)
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6. heat 1 tbsp of Oil. Saute the Ginger,a pounded Garlic and 1/2 tsp of Salt. Add and stir-fry the Cucumber
after 1 minute, add 1/2 cup of water. Then, cover it.
after 2 mins, dish it up and set aside. (you may reduce the cooking time for more crispy)
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7. heat 1 tbsp of Oil. Saute the pounded Garlic. Add the pork.
add 1/4 tsp of Salt after the Pork color is changed. Mix it. add 1/2 tbsp of Light Soy Sauce. Mix it
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8. add 1/3 cup of Water, add the Black Fungi. Mix it well.
add the Cucumber without the juice, Mix it well. Then, Serve!
Chinese Recipe: Stewed Tomato with Minced Pork
| Tomato (Better use more sour Tomato) | 800g |
| Minced pork | 150g |
| Ginger | 1slice |
| Garlic | 2 cloves |
| Water | 1 cup |
| Seasoning – for Tomato | |
| Sugar | 2 tsp |
| Salt | 1/2 tsp |
| Seasoning – | |
| Oil | 1/2 tbsp |
| Sugar | 1/2 tsp |
| Corn starch | 1 tsp |
| Light Soy Sauce | 2 tsp |
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1. Tomato : 800g , put Tomatos into boiling water,
after half minute, rinse and peel the tomatos.
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2. cut tomatos into pieces, remove the hard portion of the core.
Pound a slice of Ginger and 2 cloves of Garlic, add 2 tsp of Sugar, 1/2 tsp of Salt,
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3. minced pork (150g), add 1/2 tbsp of oil, 1/2 tsp of Sugar, 1 tsp of Corn starch, 2 tsp of Light Soy Sauce. Mix the minced pork with seasoning well
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4. heat the ginger, garlic and 1 tbsp of oil over high heat. Then, add and stir-fry the tomato. Add 1 cup of water.
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5. add minced pork and mix it well, Then,cover it and cook for 5 minutes
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6. after 5 minutes, crush the tomato. Then, cover it again for 2 minutes.
7. after 2 minutes, dish it up and serve!
Chinese Recipe: Stewed Fuzzy Melon with Asparagus Bean
| Fuzzy melon / Hairy gourd | 600g |
| Dried Shrimp | 40g |
| Bean vermicelli | 50g |
| Ginger | 1 slice |
| Water | half cup (for soaking Bean vermicelli ) |
| – For cooking – | |
| Oil | 1 tbsp |
| Water | 2 cups |
| Salt | 1/2 tsp |
| Sugar | 1/2 tsp |
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1. Rinse Dried Shrimp (40g). Then, soak dried shrimps with half cup of water.
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2. Cut and shorten the Bean vermicelli (50g) , soak it to soft
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3. Fuzzy melon (600g). Scrape the skin off and cut both ends. Then rinse it. Cut Fuzzy melon into strips
4. 1 slice of pounded Ginger
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5. Heat the pounded Ginger with 1 tbsp of oil. Then, add and saute the soaked Dried Shrimp. Keep the Dried shrimp water.
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6. add and stir-fry Fuzzy melon.
After half minute, add the dried shrimp water and 2 cups of water. Then, cover it
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7. after about 4 minutes, add 1/2 tsp of Salt, 1/2 tsp of Sugar. Then, place the Asparagus Bean on top (prevent it turns too soft). Cover it, turn the heat to medium
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8. after 3 mins, mix them well. Cover it again for 1 minute.
After 1 minute, dish it up and Serve!
Chinese Recipe : Pork Stewed with Asparagus Bean
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Asparagus Bean |
600g |
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Pork (Pork Collar meat) |
200g |
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Marinade – for Pork |
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Oil |
1 tbsp |
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Sugar |
1/2 tsp |
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Corn Starch |
1 tsp |
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Light Soy Sauce |
1 tbsp |
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Seasoning – For Stir-fry |
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Oil |
2 tbsp |
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Ginger(pounded) |
1slice |
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Garlic(pounded) |
1 piece |
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Salt |
1/2 tsp |
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Water |
1 cup |
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1. Rinse Asparagus Bean : 600g, remove both ends, cut it into sections.
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2. sliced Pork 200g
add and mix 1 tbsp of oil, 1/2 tsp of Sugar,1 tsp of Corn Starch and 1 tbsp of Light Soy Sauce
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3. heat 2 tbsp of Oil, saute a slice of pounded Ginger , a pounded Garlic and 1/2 tsp of Salt. add Pork
add Asparagus Bean when the pork color is changed. Stir-fry and mix it well.
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4. after half minute, add 1 cup of water, cover it and cook until the Asparagus Bean soft
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5. after about 9 minutes, dish it up and Serve!
Chinese Recipe : Shanghai Fried Noodles
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－Ingredient for 2 noodles－ |
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Dried Chinese Mushroom |
30g |
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Pork |
200g |
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Egg |
3pcs |
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Cabbage |
about 150 g |
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Thick Noodles |
900g |
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－Seasoning：for Chinese Mushroom－ |
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Sugar |
1tsp |
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Oil |
1/2 tbsp |
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Water |
6 cups |
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－Marinade：for pork－ |
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Oil |
1tbsp |
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Corn Starch |
1tsp |
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Sugar |
1tsp |
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Light Soy Sauce |
1tbsp |
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－Seasoning：For Stir-fry the pork－ |
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Oil |
2tbsp |
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Garlic(pounded) |
1piece |
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Light Soy Sauce |
1/2 tbsp |
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－Seasoning：For Egg－ |
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Salt |
1/4tsp |
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Oil |
2tbsp |
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－Seasoning：For Cabbage－ |
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Oil |
1/2 tbsp |
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Ginger (pounded) |
1slice |
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Salt |
1/4 tsp |
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Water |
1/2 cup |
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－Seasoning：For Thick Noodles－ |
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Oil |
2tbsp |
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Light Soy Sauce |
1tbsp |
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1. Soak 30 g of Dried Chinese Mushroom to soft. Then, rinse the Chinese mushroom when it is softed.
Squeeze out the water from Chinese mushroom.
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2. Cut off the stems, Shred Chinese Mushroom
Put the Chinese mushroom and about 6 cups of water into a pot, add 1 tsp of Sugar, 1/2 tbsp of oil. Bring it to boil over high heat. Then, turn heat to slow and cook for 40 mins
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3. Cut 200g of pork into strips. Mix it with 1 tbsp of oil, 1 tsp of corn starch, 1 tsp of Sugar and 1 tbsp of Light Soy Sauce
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4. Three Eggs and 1/4 tsp of salt. Beat the eggs
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5. heat 2 tbsp of oil, fry the egg
Cut the egg into strips
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6. Cabbage (about 150g), tear the Cabbage into pieces,
Rinse the cabbage
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7. heat 1/2 tbsp of oil, pounded ginger and 1/4 tsp of salt, add Cabbage,
after stir-fry for about half minute, add half cup of water. Then, cover it.
after 1 minute, dish it up and set aside
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8. heat 2 tbsp of oil over medium heat, Stir-fry the Thick Noodles for about 3 mins,
add 1 cup of mushroom soup
after 1 minute, add 1 tbsp of Light Soy Sauce. Mix it well. Then, dish it up and set aside.
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9. heat 1 tbsp of oil. Saute the pounded Garlic. Stir-fry the pork
after half minute, add 1/2 tbsp of Light Soy Sauce, mix it well. Then, add mushroom and 1/2 cup of mushroom soup, mix it well.
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10. after half minute, add the noodle, Cabbage, and Egg strips. Mix it well. Serve!
Chinese Recipe : Stir-fried Soy bean sprouts with minced pork
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Soy bean sprouts |
600 g |
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Minced Pork |
150 g |
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Chinese Chive |
about 50 g |
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Marinade for Pork : |
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Sugar |
1/2 tsp |
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Light Soy Sauce |
1 tsp |
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Corn Starch |
1 tsp |
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Oil |
1 tsp |
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For Stir-fry the Soy bean sprouts : |
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Ginger |
1 slice |
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Oil |
1 tbsp |
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Salt |
1/2 tsp |
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Water |
1/2 cup |
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For Stir-fry the pork |
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Oil |
2 tbsp |
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Garlic (pounded) |
1 clove |
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Light Soy Sauce |
1/2 tbsp |
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1. Rinse Soy bean sprouts(600g), cut the Soy bean sprouts into short sections
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2. mix Sugar(1/2 tsp),Light Soy Sauce(1tsp),Corn-Starch(1tsp). Then, mix the sauce with the minced Pork (150g)
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3. Add 1 tsp of oil. Mix it well.
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4. Cut the Chinese Chive (50g) into sections
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5. Heat the Oil(1tbsp), pounded Ginger(1 slice), Salt (1/2 tsp). Add and stir-fry the Soy Bean Sprouts
after half minutes, add half cup of water. Then, cover it and cook for about 3 mins
6. after 3 mins, dish it up and set aside
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7. heat 2 tbsp of oil. Saute 1 pounded Garlic. Add and stir-fry the minced pork.
Add 1/2 tbsp of Light Soy Sauce. Mix it well.
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8. Add about 1/2 cup of Soy bean sprouts juice, mix it well.
after half minute, add the Chinese Chive. Mix it well.
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9. Add the Soy Bean Sprouts without the juice.
(the juice may cause too Salty)
10. Mix it well and Dish it up. Serve!
Chinese Recipe : Stir-fried Asparagus with Shrimp and Pork
| Bell peppers | 3 pcs |
| Shrimp | 300g |
| Asparagus | 300g |
| Pork Collar meat | 150g |
| －Seasoning for Pork－ | |
| Oil | 1 tbsp |
| Sugar | 1/2 tsp |
| Corn Starch | 1/2 tbsp |
| Light Soy Sauce | 1 tbsp |
| －Seasoning for Stir-fry Asparagus － | |
| Ginger (pounded) | 1 slice |
| Oil | 1 tbsp |
| Salt | 1/2 tsp |
| Water | 1/2 cup |
| －Seasoning for Stir-fry the rest of ingredients－ | |
| Oil | 2 tbsp |
| Garlic (pounded) | 2 pcs |
| Salt | 1/2 tsp |
| Rice Wine | 1 tsp |
| Water | 1/3 cup |
| Light Soy Sauce |
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1. Rinse 3 bell peppers. Cut the bell peppers into pieces
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2. Shrimp (300g), remove the head, shell and intestine.
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3. Soak the Shrimp in water with 1 tsp of Salt for 5 mins.
(for making the shrimp more crispy)
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4. after 5 mins, wash the Shrimp. Then, drain the shrimp, set it aside.
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5. Peel 300g of Asparagus. Cut it into sections.
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6. Slice 150g of Pork Collar meat. Add 1 tbsp of oil, 1/2 tsp of Sugar, 1/2 tbsp of Corn starch and 1 tbsp of Light Soy Sauce. Mix it well.
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7. Heat 1 tbsp of oil , a pounded Ginger and 1/2 tsp of Salt. Add and stir-fry Asparagus
after half minute, add 1/2 cup of water. Then, cover it.
after 1 minute, dish it up and set it aside
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8. Heat 2 tbsp of oil and 2 pounded Garlic.Then, add and stir-fry the sliced Pork for half minute.
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9. Add Shrimp and 1/2 tsp of Salt. Mix it well.
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10. add 1 tsp of Rice Wine, mix it well. Then, add Bell Pepper, mix it well.
add 1/3 cup of water, mix it well. After tasting, add some Light Soy Sauce if necessary
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11. add Asparagus without the Asparagus juice. (The Asparagus juice may cause too salty)
Dish it up after mix it well.
Chinese Recipe: Stir-fry Bitter Gourd with Pork
| Bitter Gourd | 1200g |
| Pork (Suggested to use Pork Belly) | 300g |
| Salt |
1/2 tbsp(for marinate Bitter Gourd) 1/2 tsp(for stir-fry) |
| Fermented black soy beans | 1.5 tbsp |
| Garlic | 2 cloves |
| Slab Sugar | 1/2 slice／30g |
| Water | 1 cup |
| Oil | 2 tbsp |
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1.Bitter Gourd (1200g). Remove both ends. Cut it into half. Then, remove core of Bitter Gourd
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2. Rinse and slice the Bitter Gourd
Add 1/2 tbsp of Salt. Mix it with Bitter Gourd and marinade for 30mins
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3. Rinse and slice the Pork (300g).
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4. Rinse Fermented Soy Bean (1.5 tbsp), add 2 pounded Garlic. Squash Garlic and Fermented Soy Bean.
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5. Slab Sugar (1 slice / 60g), cut it into small pieces
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6. after half hour , squeeze out the Bitter Gourd juice ( reduce the bitter taste)
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7. Heat 2 tbsp of oil over slow heat, saute the Fermented Black Soy Bean and Garlic
Then, add and stir-fry the Pork. After half minute, add Bitter Gourd, stir-fry it over high heat for half minute
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8. add 1/2 tsp of Salt and Slab Sugar. Mix it well.
After half minute, add a cup of water. Cover it and cook over medium heat for about 7 minutes.
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9. after 7 minutes, dish it up and serve it hot.
Chinese Recipe : Stir-fried Pork with Chinese Kale
| Chinese Kale | 600g |
| Pork Collar meat | 150g |
| Marinade for Pork： | |
| Oil | 1tbsp |
| Corn-starch | 2tsp |
| Sugar | 1/2tsp |
| Light Soy Sauce | 1/2tbsp |
| Water | 1tsp |
| For Stir-fry the Chinese Kale： | |
| Oil | 1 tbsp |
| Ginger | 1 slice |
| Salt | 1/2 tsp |
| Sugar | 1 tsp |
| Ginger Juice | 1 tbsp |
| Rice Wine | 1/2 tbsp |
| Hot Water | 3/4 cup |
| For stir-fry the Pork： | |
| Oil | 2 tbsp |
| Garlic | 1 clove |
| Light soy sauce | 1/2 tbsp |
| Hot water | 1/3 cup |
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1. Rinse and slice 600g of Chinese Kale
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2. Slice 150g of Pork collar meat
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3. Mix marinade with pork : Oil 1tbsp, Corn-starch 2tsp, Sugar 1/2tsp, Light Soy Sauce 1/2tbsp, Water 1tsp.
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4. Prepare 1 tbsp of Ginger juice and mix with 1/2 tbsp of Rice wine.
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5. Heat 1 tbsp of oil with a slice of Ginger and 1/2 tsp of Salt.
Add 1 tsp of Sugar to Chinese Kale.
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6. Add and stir-fry the Chinese Kale. Then, add Ginger juice mixture. Mix it well.
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7. Add 1/3 cup of hot water. Mix it well.
Then, add 1/2 cup of hot water, cover it.
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8. after 1 minute, stir-fry the Chinese Kale for a while, cover it again.
9. after 1.5 minute, dish it up and set aside.
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10. Heat 2 tbsp of oil with a pounded Garlic. Then, add and stir-fry the Pork.
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11. Add 1/2 tbsp of Light Soy Sauce. Mix it well.
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12. Add about 1 tbsp of Chinese Kale juice. Mix it well.
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13. Add 1/3 cup of hot water. Mix it well.
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14. Add Chinese Kale (without the juice) and mix it with pork well. Dish it up and serve!
Chinese Recipe : GOLDEN AND SILVER EGGS WITH AMARANTH
| Amaranth | 900 g |
| Peedan (thousand years egg) |
2 pcs |
| Salty Egg | 2 pcs |
| Garlic | 2 pcs |
| Ginger | 1 slice |
| Oil | 2 tbsp |
| Water | 2 cups |
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1.Amaranth(900 g), remove roots of Amaranth
Rinse Amaranth
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2.Remove shell of Peedan(2 pcs), rinse it
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3. Remove shell of Salty Egg (2 pcs)
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4. Cut Peedan and Salty Egg Yolk into small pieces
5. pound 2 pcs of Garlic and a slice of Ginger
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6. Heat 2 tbsp of oil over high heat. Saute pounded Garlic and Ginger. Add 2 cups of Water
Add Peedan and Salty Egg Yolk. Cook for about 1 minute
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7. add and stir-fry Amaranth. Cover it and cook for about 3 minutes
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8. after 3 mins, stir-fry the Amaranth. Cover it again for 2 mins
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9. after 2 mins, add Salty Egg White, mix it well. Then, dish it up and serve it hot.
Chinese Recipe : Fish Belly Stewed with Asparagus Bean
| Belly of Big Head fish | 600g |
| Asparagus Bean | 600g |
| Garlic | 2 pcs |
| Ginger | 1slice |
| Oil | 2 tbsp |
| Salt | 1 tsp |
| Sugar | 1tsp |
| Spring Onion | 2 sprigs |
| Water | 1.5 cup |
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1. Belly of Big Head fish (600g), remove the fish scale
rinse the fish belly, set aside for next step
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2. Asparagus Bean( 600g). Remove both ends, divid it into sections.
Rinse Asparagus Bean, dish it up and set aside.
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3. Pound 2 pcs of Garlic and a slice of Ginger
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4. Heat 2 tbsp of oil, pounded Garlic (2 pcs) , Ginger (1 slice) and Salt (1 tsp) over medium heat.
5. Saute two sides of Fish Belly
6. Add and stir-fry Asparagus Bean
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7. Add 1/2 cup of water and 1 tsp of Sugar. Mix them well.
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8. Add 1 cup of water. Cover it. Cook the Asparagus Bean until they go soft.
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9. after 7 mins, stir it. Then, cover it again.
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10. Rinse 2 sprigs of Spring Onion. Cut it into sections
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11. after 4 mins, add the Spring Onion. Dish it up and Serve!
Chinese Recipe : Radish Cake with Preserved Meat (Revision 3.0)
| Ingredients for 1600g Radish Cake. |
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| (Size of Aluminium foil plate) | Diameter 9″ x height 3″ |
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| Radish: |
1800g |
| Rice flour : |
300g |
| Dried Shrimps (Soaked) : |
20g |
| Chinese Sausage (Chopped) : |
1 piece |
| Preserved pork belly : (chopped) : |
40g |
| Spring Onion (chopped) : |
1 sprigs |
| Coriander (with roots cut off, chopped) : |
1 sprigs |
| Dried Scallop : |
20g |
| Preserved Turnip (Chopped) : |
20g (replace by 1/2 tsp of Salt if you could not find it) |
| Minced ginger : |
1tbsp |
| Water | |
| Seasoning : |
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| White Pepper : |
pinch |
| Sugar : |
1 tsp |
| Chicken bouillon powder : |
1 tsp |
| Salt |
1/2 tsp |
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1. Rinse dried shrimps (20g) and soak it to soft. Rinse and soak dried Scallop (20g)
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2. Wash Preserved pork belly (40g) and Chinese Sausage (1piece)
3. Steam Preserved pork belly,Chinese Sausage and dried Scallop for 15 mins
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4. Drain water from the shrimps and mix shrimp water with scallop water. Divide the dried scallop into small pieces
5. mix the sauce of Preserved pork belly and Chinese Sausage with scallop water
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6. add White Pepper (Pinch), Sugar (1 tsp), Chicken bouillon powder (1 tsp), Salt (1/2 tsp). Mix it well.
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7. Cut the Chinese Sausage and Preserved pork belly into small pieces
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8. Prepare 1 tbsp of minced Ginger. Chop Spring Onion and Coriander (1 sprig each)
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9. Chop Preserved Turnip (20g)
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10. Peel and shred 1800g of Radish finely
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11. Heat 1 tbsp of oil over slow heat. Saute Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. After half minute, dish it up and set aside.
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12. Heat 1 tbsp of oil over high heat. Saute the minced Ginger. Add and stir-fry Radish.
Add Scallop with mixed juice, stir-fry and mix it well. Then, cover it and cook for 5 mins.
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13. after 5 mins, dish it up. Separate Radish and Radish juice.
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14. Add 1.5 cups of Radish juice to radish ( Add water if not enough).
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15. Let it cool down to around 50 °C
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16. Add rice flour (300g). Mix it well.
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17. add Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. Mix all ingredients well.
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18. Pour in mixture and smooth top
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19. Bring water to boil. Steam the Radish Cake for an hour over high heat.
(Tips : Do not always open the lid during streaming, but remember to refill water during steaming)
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20. after 1 hour, discard the spring onion and Coriander. Let it cool down and store it in refrigerator
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21. Slice and pan fry Radish cake. Heat oil over medium heat. Pan-fry the Radish cake
22. Serve!
Chinese Recipe : Stir-fried Edible Frogs with Black Bean Sauce
| Edible Frog | 4 |
| Yellow,Green,Red Bell Pepper | one each |
| Onion | 1/2 piece |
| Sliced Ginger | Few slices |
| Garlic (pounded) | 1 piece |
| Black Bean / Soy Bean | 1 tbsp |
| Oil | 2 tbsp |
| Rice Wine | 1tsp |
| Sugar | 1/2 tsp |
| Salt | Dash |
| Water | 1/2 cup |
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1. Rinse the Edible Frogs.
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2. Remove the fingers.
Break the Backbone at the middle position of frog . Then, remove the Backbone.
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3. Cut the Frog into 4 pieces
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4. Rinse the bell pepper. Cut the bell peppers and Onion into pieces. Pound few slices of Ginger and a Garlic. Prepare some Ginger Strips
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5. Saute 1 tbsp of oil with a pounded Ginger and Onion. Add and stir-fry the Bell Pepper for about half minute. Dish it up and set aside when the bell pepper is well done.
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6. Rinse 1 tbsp of Black Bean. Then, submerge it with some water.
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7. Saute 1 tbsp of oil with ginger strips and garlic. Then, add and stir-fry the frog.
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8. Add 1 tsp of Rice Wine and mix it well.
Add Black soy bean and mix it well.
Add 1/2 tsp of sugar and mix it well.
Add 1/2 cup of water and mix it well.
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9. Add salt to taste. Then, cover by the lid for about 1.5 minute.
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10. After the frog is well done, add the Bell Pepper. Mix all ingredients well. Dish it up and serve it hot!
Chinese Recipe : Fujian Fried Rice
| Rice | 4 bowls |
| Egg | 2 pcs |
| Scallop | 100 g |
| minced Pork | 100 g |
| Chinese Kale | 300g |
| Garlic (pounded) | 3 pcs |
| Ginger (pounded) | 1 slice |
| Spring Onion ( chopped) | 1 sprig |
| Oil | 3 tbsp(for fried rice)，1 tbsp(for minced pork) |
| Light Soy Sauce | 1 tbsp(for fried rice)， 1 tbsp(for minced pork) |
| Oyster Sauce | 1 tbsp |
| Salt | Dash |
| Corn Starch | 1 tbsp |
| Water | 1/2 cup |
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1. 2 eggs, beaten. set aside
Diced Scallops：100g, set aside
minced pork : 100g
pounded Garlic :3pcs, pounded Ginger:1slice, chopped Spring Onion: 1 sprig
Rinse and Dice the Chinese Kale (300g)
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2. Heat 3 tbsp of oil. Stir-fry the beaten egg.
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3. add about 4 bowls of rice and mix it with egg. Then add 1 tbsp of Light Soy Sauce, mix it well.
Add the spring onion and mix it well. After 1 minute, transfer the fried rice to a serving dish.
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4. Bring water to boil. Blanch the Chinese Kale until done. Then, add Scallop and blanch it for half minute. After half minute, dish it up and set aside.
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5. Saute the garlic and ginger with 1 tbsp of oil. Add minced pork and stir-fry until the pork done. Then, add 1 tbsp of light soy sauce
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6. Add Chinese Kale and Scallop. Then, add 1 tbsp of Oyster Sauce. Mix all ingredients well. Add salt to taste.
Then, add Corn starch water (mixture of water (1/2 cup) and 1 tbsp of Corn starch)
7. stir-fry until the sauce sets slightly, pour it over rice.
8. Serve!
Chinese Recipe : Stir-Fried Razor Clams with Black Bean Sauce
| Razor Clam | 1.2Kg |
| Yellow,Green,Red Bell Pepper | 1 each |
| Ginger (pounded) | 2 pcs |
| Onion | 1/2 pcs |
| Seasoning | |
| Fermented Black Bean | 1 tbsp |
| Garlic | 1 pcs |
| Bird’s eye chili | 1 pcs |
| Sugar | 2 tsp |
| Light Soy sauce | 1 tsp |
| Water | 4 tbsp |
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1. Wash Razor Clams. Remove the black portion Shell can be removed (Optional)
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2. Cook Razor Clams (with and without shell) in boiling water for about 1 minute. Dish it up for next step.
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3. Rinse the bell pepper and cut them into strips.
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4. Heat the wok with oil (1 tbsp), saute pounded Ginger and Onion. Then add Bell Pepper. Saute the ingredients for a while. Dish it up for next step.
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5. Mix and squash Garlic (1 pcs), Fermented Black Beans (1 tbsp) and Bird’s eye chili (1 pcs)
6. Add and mix Sugar (2 tsp), Water (4 tbsp) , Light Soy Sauce (1 tsp)
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7. Saute the shredded Ginger, add and saute Razor Clams for a while. Dish it up for next step.
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8. Saute the Seasoning, add the Bell Pepper, then add the Razor Clams. Stir-fry all ingredients for a while.
9. Dish it up and serve it hot!
Chinese Recipe : Stir-fried Soybean Sprouts with Beef
| Seasoning for Beef: | |
| Beef (Sliced) | 200 g |
| Sugar | 1/2 tsp |
| Oil | 1/2 tbsp |
| Cornstarch | 1 tbsp |
| For Stir-fry the Soybean Sprouts: | |
| Soybean Sprouts | 600 g |
| Ginger (pounded) | 1 Slice |
| Oil | 2 tbsp |
| Salt | 1/2 tsp |
| Water | 1/2 cup |
| For Stir-fry the Beef: | |
| Oil | 1.5 tbsp |
| Light Soy Sauce | 1 tbsp |
| Garlic (pounded) | 1 clove |
| Chinese Chives | 150 g |
| Water | 2 tbsp |
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1. Cut the Chinese Chives into sections.
2. Mix the beef with Seasonings “Sugar (1/2 tsp), Oil (1/2 tbsp) and cornstarch (1 tbsp)” .
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3. Heat the wok with 2 tbsp of oil, ginger and salt (1/2 tsp). Then, add and stir-fry the Soybean Sprouts for about 1 minute.
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4. Cover by lid and add 1/2 cup of hot water. Cover it for about 1.5 minute.
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5. After 1.5 minute, open the lid and stir-fry the Soybean Sprouts. Then cover it again for 1 minute. Then dish it up for later use.
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6. Heat the wok with 1.5 tbsp of oil and garlic. Then add and stir-fry the beef.
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7. Stir-fry the beef until the color is changed. Then, add 1 tbsp of light soy sauce and mix them well.
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8. Add Chinese Chives and 2 tbsp of Water.
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